In order to ferment the milk wine, they would take the milk and they would bury it in a big dirt hole and then cover the dirt hole with more dirt.

Later on, they would dig it out and it would get them drunk.

I don't know the exact chemical processes that were required to do this.

You know, me and Fennell tried to recreate milk wine, and it really didn't, it got us both

pretty sick. We weren't able to really do it. It didn't really get us drunk. It sort of was like

a cheese with mud on it, I guess. But there's something we may not know about their recipe that

that made it work so well. But what I'm actually writing a paper right now of my own

about how their milk wine allowed them to make an early version of milk chocolate. And their

familiarity with butter helped them innovate on peanut butter. And they were the first culture to

realize that chocolate and peanut butter tasted good together. And what they sort of concocted

was what some would say is the world's first Reese's peanut butter cup, which is pretty

astonishing for this time in human history. You know, we look at the advanced level of

bolted stone chocolatiers, grinding the cacao beans and their mochaetes. No real connection to how that would even

get over here. We have no trade records. There's lots of cuneiforms written about the cacao that they

gathered. And, you know, they called it chocolate. Interestingly, though, they even had a glyph of a recess peanut butter cup, which is a

stonishing.

And what they would do is they would etch that peanut butter cup glyph into stone.

And then they would fill the indentations of that stone etching with ink, right?

Then they would place their garments against the ink etching in order to stain the garment

with the design.

And, you know, myself and other anthropologists believe this to be the very first instance

of a Reese's peanut buttercup t-shirt in the historical record.

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